Ingredients: 300 g - Chicken Fillet
3 stalk - Spring Onion
2 strip - Japanese Cucumber
6 pieces - Tortillas
Cooking Oil Marinade: 5 g - Salt
1 tsp - Cooking Wine
1 - Egg White
2 tsp - Starch
Sauce: 1 tbsp - Sweetened Soybean Paste
1 tsp - Sugar
1 tsp - Dark Soy Sauce
1 tbsp - Water
1 tsp - Sesame Oil
80 g - Onion, Diced
80 g - Red Capsicum, Diced
80 g - Green Capsicum, Diced
Mix all the sauce ingredients in a small bowl. | Method :
- Julienne the chicken fillet, marinate for half an hour. Julienne the spring onion and Japanese cucumbers for later use. Steam tortillas until soft.
- Heat oil in a pan, and slightly stir-fry the chicken fillet. The temperature of the oil should not be too high.
- Heat oil in a pan, fry the sauce until fragrant. Add in chicken first, and then onions, red and green capsicum, stir-fry for a while.
- Wrap the chicken, spring onion and Japanese cucumber in the tortillas, and serve.
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